Crunchy Apple and Kohlrabi Salad
By Yossy Arefi · 1 hour 15 minutes · 6 to 8 servings
A recipe by Yossy Arefi from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 1 hour
- ⏱️ Total time: 1 hour 15 minutes
- 🍽️ Servings: 6 to 8
Ingredients
- 1 medium or ½ large sweet onion
- 2 small kohlrabi
- 1 large sweet-tart apple, such as Honeycrisp
- Juice of 1 lemon (about 3 tablespoons), plus more to taste
- 2 tablespoons olive oil, plus more to garnish
- Kosher salt (such as Diamond Crystal)
- ¼ cup chopped toasted hazelnuts (see Tip)
- 1 teaspoon finely chopped fresh parsley, tarragon or chervil
Directions
- Use a mandoline or sharp chef’s knife to thinly slice the onion. Soak the sliced onion in a small bowl of ice water for 30 minutes.
- While the onion soaks, remove any knobs and slender stalks from the kohlrabi, then peel it, removing the woody, greener outer layer to reveal the softer, whiter inside. Use a mandoline or sharp chef’s knife to thinly slice the kohlrabi and the apple.
- Place the kohlrabi and apple in a large bowl and add the lemon juice, olive oil and ½ teaspoon salt. Toss to combine, ensuring every slice is coated.
- Drain the onions and add them to the salad. Let the salad marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.
- Before serving, taste the salad and add more salt or lemon if desired. Pile the vegetables on a serving platter, pour any liquid left in the bowl over the top and garnish with the hazelnuts and herbs. Drizzle with more olive oil and serve.
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